"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich

Method
1. Soak both daals after rinsing for 6 hours.
2. Drain and grind to a paste using minimal water.
3. Add salt and cover. Set aside for 6 hours.
4. Stir in all the remaining ingredients except oil
5. Heat appe paatra/kayili. Add oil as needed.
6. Pour a spoonful of batter in all the cavities of the pan. Cover.
7. Cook on a medium low flame for about 5 minutes. Drizzle oil as needed.
8. Flip and cook again without covering with the lid.
9. Serve with chutney of your choice.

Note -
1. Fry/roast appe patiently. If high flame is used for cooking, the outer layer will be burnt and the batter will still be raw inside. Use low/medium flame for cooking.